c. 600 to 1400 CE · Indigenousspan
Guadeloupe stops smashing the top shell and starts cooking it
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The people at Anse a la Gourde on Guadeloupe changed what they ate over the centuries the site was occupied. In the earlier phases the bones are heavy with mammals, rice rats and agouti taken on land. Later the emphasis moves to a specialised inshore catch of reef fish, crabs and sea urchins, which calls for different gear, different timing and different knowledge. One detail is unusually precise. The West Indian top shell, Cittarium pica, had been opened by punching a hole in the shell to reach the animal. Later inhabitants stopped breaking the shells and appear to have cooked or grilled them whole, which leaves the shell intact in the midden. Through all of it the standbys held. Surgeonfish, jacks and parrotfish were eaten from beginning to end. A community that adjusts its methods this finely over centuries was watching its own reef closely and answering what more mouths and steady pressure were doing to it.
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